History
The history of our
company began in the early sixties, when Leonardo Atzori and his wife
Dolores gave life to a small bakery.
The passion and dedication of the
family has led to a succession of
historic steps , so that constant
evolution and quality embodied in the development of laboratory
confectionery and pastry.
All this thanks to the contribution of four sons Marco, Massimiliano,
Antonello e Stefano that shall ensure continuityu and growth.
The home-made recipes are the base of our
products in full compliance with regional traditions.
The use of natural ingredients allows our company to offer a wide range of
specialties that keep alive the flavor and the authenticity of the
island.
The accurate processing of almonds, sugar, egg, ricotta cheese
and natural flavors, can offer a wide variety of typical sardinian
sweets.
The quality of local honey, wine of Sapa and prickly pear enhance the flavors of our products. The fragrance of the typical bread and thorough treatment of fresh pulp allowed us to meet fully the needs of our customers. Furthermore our pastry includes production of: Panettone, Pandoro, Colombe, Easter eggs and lots of typical carnival sweets that highlight the delicacy craft, ready to be confirmed at any festive feast .Our products enrich all the traditional ceremonies : from weddings to christenings, from birthdays to religious festivals, playing a leading role in festivals and food fairs.
